West Africa · Breakfast

Ayimolou (Rice and Beans with Chili Stew)

Name: Ayimolou (Rice and Beans with Chili Stew)
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Cuisine: Togo
Ingredients: 350 g black-eyed peas (dried); 500 g parboiled long-grain rice; 15 g dried red sorghum leaf sheaths (or 0.5 tsp baking soda); 150 ml red palm oil (or unrefined vegetable oil); 3 tbsp tomato paste; 2 medium red onions, finely minced; 4 cloves garlic, grated; 15 g fresh ginger, peeled and grated; 3 whole habanero or Scotch bonnet chilies, finely chopped; 2 tbsp dried ground smoked fish powder; 6 large hard-boiled eggs, shelled; fine sea salt, to taste

Fragrant rice and black-eyed peas tinted with sorghum leaves, served with fiery fried chili oil stew, fried fish, and spiced boiled eggs.

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togolese-breakfaststreet-foodrice-and-beansewe-cuisine

The story

Ayimolou is the quintessential dawn awakening of Togo's Maritime region, sold by neighborhood street vendors from colossal enameled basins across Lomé. Developed by Ewe and Mina cooks, it provides sustained energy for port laborers, market traders, and schoolchildren heading out at daybreak. Technically, the deep reddish-brown hue and earthy undertone of the rice are achieved by infusing dry red sorghum leaf sheaths (waakye leaves) or a trace of food-grade potash (kawe) into the bean boiling liquor before adding the long-grain rice.

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